Fried Pickles Recipe

1. Prepare pickles

Drain pickle chips in a colander and lay on paper towels. Pat dry thoroughly with additional paper towels to remove excess brine (this helps coating adhere and prevents hot oil splatter).

2. Set up breading station

In a shallow bowl or plate, combine the 3 tbs all-purpose flour with 1/2 tsp of the salt and 1/4 tsp of the black pepper. In a second shallow bowl, whisk together the 2 eggs and 1 cup buttermilk until smooth. In a third shallow bowl, mix the cornmeal, panko, garlic powder, paprika, smoked paprika, remaining 1/2 tsp salt and remaining 3/4 tsp black pepper until evenly distributed.

3. Bread the pickles

One by one: dredge a pickle chip in the flour mixture, shaking off excess; dip into the egg-buttermilk mixture, letting excess drip off; press into the cornmeal-panko mixture to coat thoroughly. Place breaded chips on a wire rack set over a sheet pan. For an extra-crisp double-coat (optional), repeat the egg dip and cornmeal-panko step once more.

4. Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (roughly 400–500 ml total for a 10–12 inch pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small piece of breading — it should sizzle and turn golden in ~45–60 seconds.

5. Fry in batches

Working in small batches to avoid crowding, gently slide 6–8 breaded pickle chips into the hot oil. Fry 1.5–2.5 minutes per side or until golden brown and crisp, flipping once with tongs. Adjust heat as needed to maintain 325–350°F (160–175°C) and prevent burning. Use a slotted spoon or spider to remove chips and transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if frying remaining batches.

6. Finish and season

When all batches are done, sprinkle any remaining pinch of salt over the hot fried pickles. Let sit 1–2 minutes to drain slightly, then serve hot alongside the BBQ chipotle ranch.

7. In a medium bowl combine 1 cup mayonnaise and 1 cup sour cream until smooth.

8. Stir in 1 tbs buttermilk to loosen the mixture, then add 2 tsp ranch seasoning, 1 tsp minced chipotle in adobo, 2 tbs BBQ sauce, 1 tsp lime juice and 1 tsp honey (if using). Mix thoroughly.

9. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper as needed. If the sauce is too thick, add up to 1–2 tbs more buttermilk to reach desired dipping consistency.

10. Cover and refrigerate at least 20 minutes to let flavors meld. Bring to near room temperature before serving for best flavor (about 10 minutes out of fridge).